Braised bell peppers with tomatoes. Stewed Peppers with Tomatoes: Recipe with Photo

Detailed step by step guide How to cook a dish "Quick and tasty" stewed eggplant". Highly recommended to try. Eggplant 2 pcs. Sour cream 200 g. Greens 1 bunch. Cut the eggplant into cubes, salt, simmer until tender in a pan. I added minced garlic cloves for flavor. Season the prepared eggplants immediately in a pan with herbs (I had parsley and dill) and sour cream.
20min 1h.min Vegetarian Detailed step by step description how to prepare the dish "Fennel stew with garlic." Try it for sure Fennel 6 pcs. Garlic 4 tooth. Salt pinch")"> to taste Ground black pepper to taste Vegetable oil 2 tbsp. Wash the fennel bulbs, carefully cut off the shoots and the darkened base. Greens to save for final touch. Cut each onion lengthwise into 2 parts (you can into 4 parts if they are large or to quickly stew). Heat the oil in a large frying pan, put the fennel cut down in it. Garlic, without peeling, add to fennel (so it does not burn and does not start to taste bitter). Salt and fry for 10 minutes, periodically turning and turning the fennel from side to side, until it is well browned. Pour water into the pan until it almost covers the fennel. Use a spatula to scrape the bottom of the pan so that the caramelized juice turns the water brown. When the water boils, cover the pan with a lid. Simmer over low heat for 30 minutes - so that the fennel becomes soft, and the water is almost all evaporated and only a little loose sauce remains. Fennel pieces need to be turned several times so that they are soaked in the sauce. Sprinkle with pepper and chopped fennel before serving.
20min 30min Vegetarian A detailed step-by-step description of how the dish "stewed potatoes with fresh mushrooms" is prepared. Try it for sure Potato 750 g. Fresh mushrooms 500 g Onion 2 pcs. Sour cream 5 tbsp Parsley ½ bunch Vegetable oil 3 tbsp. Cleaned and washed fresh mushrooms scald with boiling water, chop and fry in a pan with chopped onions. Peeled potatoes cut into slices, fry and put together with fried mushrooms in a saucepan, pour water to the level of the top layer, add salt, Bay leaf, pepper, 1-2 branches of parsley and, having covered the pan with a lid, simmer on fire for 25-30 minutes. In potatoes, you can put 1-2 tablespoons of sour cream. When serving, remove the parsley branches and bay leaf, and sprinkle the potatoes with chopped herbs.
20min 15min Vegetarian A detailed step-by-step description of how the dish is prepared " fried noodles with tofu and vegetables in teriyaki sauce. Must try Egg noodles 50 g Tofu 20g Chicken egg 1 pc. Carrot 20 g. Green green beans(frozen) 20 g. Red sweet pepper 20 g. Dried kelp 10 g Sesame oil 10 g. Green onion 1 bunch. Teriyaki sauce 20 g. Grind: carrots, tofu, beans, bell pepper, green onion or garlic chives. Soak kelp in cold water. Boil the noodles (any one will do: pasta, udon, soba, funchose, spaghetti, etc.), drain in a colander and put under a gentle stream of water so that they stop cooking (for durum varieties- insignificant). Drain excess water. Break an egg into a hot frying pan and artistically roll it over the surface. Should be a torn omelet. Remove the egg from the pan. To make the dish more Asian, you need to fry in hot oil until golden: garlic, ginger, sesame seeds. Then send vegetables and tofu to the pan (there should not be many of them and it is better to cook one serving at a time). Tofu is browned - add one part of the teriyaki sauce and sea kale(without water). Fry, stirring, 2 minutes. Add noodles to the pan, important(!). so that there is no water in it, there is also an egg. Stirring, fry so that the taste of vegetables is absorbed into pasta. After 2 minutes, add the second part of the sauce to the dish. Fry for 2-3 minutes. Serve with greens.
20min 30min Vegetarian Such a simple dish as tartlets with pickled mushrooms at home became a real discovery for me at one time! When heated, the properties of any marinade are enhanced, so pickled mushrooms in tartlets become more piquant and sour in taste, which contrasts perfectly with sweet fried champignons. Highly interesting taste, try the option of how to cook tartlets with pickled mushrooms. Pickled champignons 200 g Fresh champignons 100 g Tartlets 12 pcs. Hard cheese 100 g. Garlic 3 tooth. Ground nuts 2 chips. Spices to taste Arrange the tarts on a wire rack and fill halfway with chopped mushrooms. Fry fresh champignons in olive or butter(or generally in a dry frying pan). Posting fried mushrooms over marinated, sprinkle with grated nuts, chopped garlic and grated hard cheese. Let's put it in the oven. You need to bake for a short time, about 15 minutes at 200 degrees. It is important that the edges become crispy, and the cheese melts and fills the tartlets. Ready!
Solyanka for the winter with bell pepper - perfect option for any time of the year! After all, how pleasant it is to open a jar of a kind of salad that can be served and how full meal, and as an addition to something meat or fish. Try! Cabbage 1 Kilo. Oyster mushrooms 1 Kilo. Carrot 500 g. Bulgarian pepper 500 g. Onion 500 g. Oil 200 ml. Sugar 1 tbsp Salt 2 tbsp Vinegar 9% 3 tbsp Bay leaf 1 pc. Allspice 3 pcs. Water 100 ml. Tomato paste 1 tsp Prepare all the ingredients needed for cooking. We wash the cabbage and carrots and finely chop. Wash bell pepper, remove seeds and finely chop, can be cubed. We heat the pan with half the vegetable oil (100 ml.). Fry on it until chopped vegetables, they should become soft. While the vegetables are roasting, chop the onion and mushrooms. Then the mushrooms must be boiled in slightly salted water for about 5 minutes. After that, throw them in a colander so that all the water is glass. Heat the second pan with the second half of the oil. Fry onion with mushrooms on it. This will also take about 5-8 minutes, it is important that the onion becomes soft. After that, we transfer the onion with mushrooms to the pan with vegetables (or vice versa, it doesn’t matter). Add to them bay leaf with pepper, as well as sugar and salt. Right here - tomato paste and water. Simmer everything under the lid for 30-40 minutes until the liquid has completely evaporated, do not forget to stir. Then add vinegar and let the dish boil a little. Arrange the finished hodgepodge with bell pepper in sterile jars and tightly close the lids. Store in a dark and always cool place.
20min 3420min Vegetarian I will share a secret: you can also add a small amount of cranberries or apples to this salad, they will give the dish a very pleasant sweet and sour taste.
I also note that in addition to serving pickled cabbage with red pepper in the form of a salad, it can also be used for stewing or cooking other dishes. White cabbage 2.5-3 Kilog. Red bell pepper 0.5 Kilog. Carrots 0.5 Kilo. Bulb onion 0.5 Kilog. Sugar 180 g. Salt 1 tbsp. Vegetable oil 250 ml. Vinegar 200 ml. First things first, prepare everything necessary ingredients and enough crockery. Remove the top leaves from the cabbage, wash it and chop it finely. Wash and peel the carrots, then grate them on coarse grater or cut into sticks. Wash, de-seed and cut the bell pepper into strips. To ready salad was more beautiful and brighter, it is better to choose red pepper. Onions can be used both regular and red. It is necessary to clean it and thinly cut into half rings. After that, you can sprinkle the resulting vegetable mix with salt and sugar. Mix the mixture of vegetables thoroughly. It is better to do this with your hands, rubbing slightly. Next, add vegetable oil, vinegar and mix again. Put the resulting salad, tamping tightly, into prepared dry and clean jars, close nylon lids and send to the refrigerator. After 2-3 days, pickled cabbage with red pepper, bright and very tasty, will be ready!
20min 60min Vegetarian Eggplant stew is perhaps one of the most delicious! When in doubt, make one or two servings and evaluate the dish cold to see if it's worth making a large batch. Good luck! My recipe for how to cook eggplant stew for the winter will help you! Eggplant 2-3 pcs. Tomatoes 3 pcs. Bulgarian pepper 3 pcs. Salt to taste Ground black pepper to taste Garlic 5-7 tooth. Table vinegar 9% 3 tbsp. Vegetable oil 100 ml. Wash the eggplants, cut off their tails. Cut the eggplants into large pieces. Fry them in a pan in vegetable oil until a beautiful color appears and the eggplant is half cooked. Cut the Bulgarian pepper and garlic into slices, and twist the tomatoes in a meat grinder. Add bell peppers, garlic and tomatoes to the eggplants. Simmer covered until vegetables are cooked. At the end, add vinegar, stir and turn off the heat. Pack the eggplant stew tightly into a sterile jar, roll up with sterile lids. Store in a cool place.
20min 40min Vegetarian In order for the vegetables to turn out in the oven, like on a fire, your oven must have a mode. If it's not there, there's another way to deal with it. Take a baking sheet or a frying pan, put it on the bottom of the oven. Put sprigs of any edible herbs at the bottom. They will give off smoke while cooking. Vegetables will turn out with the aroma of a fire, as if on a grill. Zucchini 1 pc. Bulgarian pepper 2 pcs. Tomatoes 2 pcs. Cauliflower 1 pc. Broccoli 1 pc. Garlic 3 tooth Lemon juice 1 tbsp Olive oil 4 tbsp Salt, pepper to taste thyme to taste Let's start by preparing the marinade for our vegetables. Mix in a bowl olive oil with salt, pepper and various spices. Squeeze the juice of half a lemon. Can be used wine vinegar. I also have thyme sprigs. I remove the leaves from them and add them to the marinade. If you want to make more or less real grilled vegetables in the oven, you will need a wire rack. It can be placed on a baking sheet. Just put vegetables on top. I don't have that grid. I went for a trick. Laid on a tray parchment paper. Cut the vegetables into manageable pieces or wedges. We coat them with oil marinade. We put the vegetables in the oven at the highest temperature. Vegetables can be turned once during roasting. It took me 15 minutes to bake. If you want it to be fried, put it on for 20 minutes. After 15 minutes, I take out the tray. The vegetables are perfectly baked. They have the right flavor and color. Indeed, a good substitute for a fire!
20min 185min Vegetarian In order to cook great snack for the winter from blue ones with carrots, you will need about 3 hours. Boil the eggplant, let it brew and get rid of excess bitterness, and then cook simple stuffing. It is recommended to tie the eggplants with a thread so that they do not fall apart and the filling does not crawl out. Three days of pickling in a warm place - and you can eat. In a cold place, such eggplants are stored for several months just in time for winter. I hope that my recipe for how to cook little blue ones with carrots for the winter will come in handy. Good luck! Eggplant 3 pcs. Carrots 2 pcs. Garlic 5-6 tooth. Greens 0.5 bunch Vegetable oil 3 tbsp. Salt 1 tbsp. Water 450 ml. Salt 10 g. Vinegar 9% 10 ml. Black peppercorns 3 pcs. Bay leaf 2 pcs. Boil pre-prepared eggplants in salted water for 15-30 minutes (or until tender). Build an eggplant press, hold them under it for 60-70 minutes. Thus, excess moisture will drain, which will take the bitterness of the eggplant with it. Simmer the grated carrots in a pan for 10 minutes. Don't forget to use vegetable oil. Divide the crushed garlic and chopped greens into pieces. Set aside a quarter of both, add the rest to the carrots and mix. Cut the eggplants lengthwise so that they can be freely opened and closed: that is, do not divide them completely into two parts. Fill the eggplants with carrots, tie them with a thread so that they do not fall apart. Put the vegetables in a saucepan, sprinkle them with the reserved herbs and garlic. Make a marinade. To do this, add salt, pepper, bay leaf and vinegar to boiling water. Continue to simmer the marinade for a few more minutes. Pour stuffed eggplant marinade, put them under pressure in a warm place for 3 days. Wash eggplant before eating. Thus, excess mucus and bitterness of the marinade will be washed off. Enjoy your meal!

Bulgarian pepper can be stewed, stuffed, fried, pickled, added to salads, eaten raw, dried. Braised bell pepper is independent dish. Although you can stew sweet peppers with mushrooms, vegetables, serve with meat.

Bell pepper popular in the cuisines of many countries, and there are thousands of recipes with bell pepper. Take advantage of the recipe fast food» sweet pepper. This method will allow you to save a maximum of vitamins.

How to cook stewed peppers and save vitamins

Bulgarian pepper is a unique vegetable in terms of vitamin C and carotenoids content. Unfortunately, with prolonged heat treatment, most of the vitamins and phytonutrients are lost. For maximum conservation useful substances, it is recommended to subject sweet peppers to minimal heat treatment. In order to healthy eating it is important to retain most of the nutrients.

by the most in a healthy way cooking peppers is the sauté method. Vegetables are lightly stewed in oil or broth, while constantly mixing. The time of such quenching is minimal, while most of the vitamins are preserved. It is best to take red or orange peppers for stewing. At cooking green pepper appears bitterness, which is not to everyone's taste.

Garlic olive oil dressing adds extra flavor. Sweet pepper contains a large number of carotenoids important for maintaining health, including the eyes. Carotenoids are absorbed in the body in the presence of a small amount fat. Bulgarian pepper does not contain fat, so it is recommended to add some vegetable oil or other fat to dishes with pepper.

Recipe with bell pepper

Ingredients

2 red sweet peppers
2 tbsp vegetable broth or chicken broth

For a mediterranean dressing

3 art. l. olive oil
2 medium garlic cloves
2 tsp lemon juice
Salt, pepper to taste
Optional for lovers: grated hard cheese

Cooking

Mince the garlic and let it sit for 5 minutes
Cut red pepper into strips of 5-7 mm. The correct thickness of the cut plays a big role.
Add to the pan 3 tbsp. spoons of any broth. If there is no broth, then pour 1 tbsp. oils and 2 tbsp. water. Heat the pan over medium heat, wait until the broth begins to boil.
As soon as steam starts, add red pepper, mix and close the lid.
Remove the lid after 3 minutes and mix well. No more lid should be covered.
Continue cooking, uncovered, for another 4 minutes.
At the end, add the rest of the ingredients: salt, pepper, garlic, olive oil.

Studies show that the fat-soluble vitamins and carotenoids found in red peppers are in large numbers, are absorbed better when consumed together with fat-containing foods such as olive oil. Pepper prepared in this way contains double daily allowance vitamin C. Vitamin A, B6, vitamin E, molybdenum and others useful material. Will you cook tasty dish and save most of the vitamins.

The cuisines of many peoples of the world are replete with recipes with vegetables, but if you want to cook the most delicious stewed peppers with tomatoes, then refer specifically to the Bulgarian cuisine.

Stewed Peppers with Tomatoes: Recipe

To prepare minced meat, you should peel and chop 5-6 carrots into strips, finely chop 2 onions, 2 parsley roots and celery roots. Pour 2 large spoons of sunflower oil into the pan, put the carrots and roots, add salt and simmer for 5 minutes over medium heat, while avoiding overcooking. Saute the onion separately. Add greens to the minced meat, you can chopped bell pepper, mashed cumin, cilantro.

How to cook stewed peppers with tomatoes

Wash 10-12 sweet peppers, cut out the stalk and remove the seeds. Pour boiling water over and cool, then - stuff tightly with minced meat. Pour half of the sauce into a deep bowl or saucepan. Fold the vegetables tightly with the open side up, pour over the rest of the filling and add a couple of spoons vegetable oil. Simmer under a closed lid, the fire should be medium, it will take about 30-40 minutes in total. The last 10 minutes the dish can be baked in the oven with the lid open.

Sweet bell peppers are good both raw and baked, fried, pickled ... Their taste and aroma is always recognizable in any dish, for which they love it. Step by step recipe with a photo of stewed bell peppers with tomatoes. Video recipe.

Vegetables are especially tasty and healthy when summer comes to an end. They are affordable and sold in every supermarket. These are no longer greenhouse fruits, as at the beginning of summer, but grown under the sun with minimal use. harmful additives and fertilizers. One of the classic combinations of vegetables is peppers with tomatoes. These two main vegetables form the basis of a large number of variety of dishes different cuisines peace. Peppers with tomatoes are added to pasta, and you get almost Italian pasta. It is delicious to season meat and fish with such a sauce. The recipe presented in this review is an independent dish that is perfect for any side dish.

Braised bell peppers with tomatoes - summer recipe homemade dish, which can be cooked in large quantities in the summer. Moreover, you can make it not only for an everyday meal, but also to preserve it for the winter in the form of a lecho. Then in winter you will enjoy a great vitamin dish, remembering warm summer hot days and the sun, which we miss on cold frosty evenings. Although now sweet bell peppers with tomatoes can be found on store shelves all year round and you can buy it at any time of the year, which is very pleasing!

Calorie content per 100 g - 67 kcal.
Servings - 3
Cooking time - 1 hour

Ingredients:

Sweet bell pepper - 4-5 pcs.
Tomatoes - 5 pcs.
Salt - 1 tsp or to taste
Black ground pepper- 0.5 tsp
Bitter hot peppers- 1 t.
Vegetable oil - for frying

Step-by-step preparation of stewed bell peppers with tomatoes, recipe with photo:

1. Wash the tomatoes, cut into 4 slices, cut out the white core and lower into the food processor with the cutting knife attachment. You can remove the skin if you wish.

2. Chop the tomatoes until uniform consistency puree. If there is no food processor, then twist the tomatoes through a meat grinder or grate on a fine grater.

3. Peel the pepper from the stalk, cut out the seed box inside and cut off the partitions. Wash the fruits, dry with a paper towel and cut into strips or slices.

4. Heat the vegetable oil in a frying pan and put the peppers. Fry them over medium heat until lightly browned.

5. Add twisted tomatoes to the pan with the peppers. Salt and pepper.

6. Stir the vegetables, cover the pan with a lid and simmer the tomatoes and peppers over low heat for half an hour until the main ingredient is soft.